THE PULSE

Dive into summer with these refreshing poolside delights! 

Watermelon Feta Salad 

Ingredients 

• 4 cups cubed watermelon 
• 1 cup crumbled feta cheese 
• 1/4 cup chopped fresh mint leaves 
• 1/4 cup thinly sliced red onion 
• 2 tablespoons extra virgin olive oil 
• 1 tablespoon balsamic vinegar 
• Salt and pepper to taste 

Instructions 

• In a large bowl, combine the watermelon cubes, crumbled feta cheese, chopped mint leaves, and sliced red onion. 
• Drizzle the olive oil and balsamic vinegar over the salad. 
• Gently toss to combine. 
• Season with salt and pepper to taste. 
• Serve chilled. 

Grilled Veggie Skewers 

Ingredients 

• Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, mushrooms, and red onions), cut into bite-sized pieces. 
• Wooden skewers, soaked in water for 30 minutes. 

Instructions: 

• Preheat your grill to medium-high heat. 
• Thread the assorted vegetables onto the soaked wooden skewers, alternating the vegetables as desired. 
• Brush the skewers with olive oil and season with salt and pepper. 
• Place the skewers on the preheated grill. 
• Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred. 
• Remove from the grill and serve hot. 

Quinoa Tabouli: 

Ingredients 

• 1 cup quinoa, rinsed 
• 2 cups water or vegetable broth 
• 1 cucumber, diced 
• 1 cup cherry tomatoes, halved 
• 1/2 cup chopped fresh parsley 
• 1/4 cup chopped fresh mint leaves 
• 1/4 cup chopped red onion 
• Juice of 1 lemon 
• 3 tablespoons extra virgin olive oil 
• Salt and pepper to taste 

Instructions 

• In a medium saucepan, combine the quinoa and water or vegetable broth. 
• Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. 
• Remove from heat and let it cool slightly. 
• In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, chopped parsley, chopped mint leaves, and chopped red onion. 
• In a small bowl, whisk together the lemon juice and olive oil. Pour over the quinoa mixture and toss to combine. 
• Season with salt and pepper to taste. 
• Serve chilled or at room temperature.